Puchka Recipe (pani puri/golgappa)

Puchka, often referred to as Pani Puri and Golgappa, are easy and delectable meals that can be prepared at home. The streets of Kolkata served as the inspiration for this recipe.

The best street food in India on a hot summer day, a rainy day,  really any day you want to feel better is this Pani Puri, or Puchka as they are known in Calcutta. People from all communities in India come together on the streets to share this spicy, acidic, and thirst-quenching street meal

If you’ve never had Pani Puris, Golgappas, or Puchka at home, it’s best to taste them there in order to appreciate the authentic flavors of India. As I previously stated, this recipe is for the Calcutta Style Puchka that you can buy on the city’s streets.

Ingredients for puchka

for puri:

• 1 cup fine Sooji (Semolina)
• 2 tbsp maida / plain flour
• 2 tbsp oil
• ¼ cup hot water
• oil for frying

for aloo stuffing:

• 2 potato / aloo (boiled & mashed)
• ½ onion (finely chopped)
• 1 teaspoon chaat masala
• 1 teaspoon cumin powder
• salt as required
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon pepper powder
• 2 green chili finely chopped
• ½ tsp chaat masala
• 1 tbsp coriander (finely chopped)

Ingredients for the Pani

•  2 tablespoons Tamarind pulp
• Black salt (Kala namak)
• Roasted cumin powder roasted 1 teaspoon
• 2 spring coriander leaves finely chopped
• 1teaspoon red chili powder
• 1 teaspoon chat masala
• 2 green chili ground to paste
• 2 spring mint leaves, finely chopped

Instruction for puchka recipe

puri recipe for pani puri:

1. firstly, take 1 cup rava and 2 tbsp maida in a large bowl.
2. Add ¼ cup of hot water to this and mix to make a stiff dough. Knead the dough with your hand for 5-6 minutes till the dough is firm and smooth to touch
3. The dough should rest for 20 to 25 minutes after being covered with a moist cloth that has been squeezed thoroughly to make sure no additional water is dripping from it.
4. after 20 minutes, continue to knead for 2 more minutes.
5.  Divide it into 4 equal parts and roll one part into a thin rope.
6. Keep the other three parts of dough covered with a wet cloth
7. Take a slice, smooth it between your palms, then gently press it to flatten it out a bit.
8. Roll it with the aid of a rolling pin into a circle that is between 1 1/2 and 2 inches in diameter. Place the rolled puris on a piece of sturdy plastic that has been dry-cleaned.
9. To use up all the dough, simply repeat the steps above to make puris. Alternatively,
10. deep fry in hot oil, do not overcrowd the oil.
11. This has significant significance. With a slotted spoon, lightly press the puri as soon as possible. When it puffs up, flip it over.
12. Take them out once they are lightly pressed and have a uniformly golden brown color on all sides. Fry each puri in this manner.
13. Drain the excess oil over kitchen paper to get rid of it.
14. Pani puri is ready for puri. You can use it for a week when it has totally cooled down and been stored in an airtight container.

Aloo filling

1. firstly, in a small bowl take the potatoes, onions, green chillies, and 1 tbsp coriander.
2. Also add 1 tsp cumin powder, ½ tsp chaat masala, 1 tsp pepper powder, 1 tsp chilli powder, and 1 tsp salt.
3. Mix well making sure everything is well combined.
4. Aloo stuffing is ready for the puchka

prepare the Pani

1. Combine Tamarind pulp, Black salt, Roasted cumin powder, red chili powder, chat masala, green chilli paste, mint leaves, and coriander leaves together adding 2 cups of water.
2. Adjust the salt and seasonings to suit your taste in the pani mixture
3. mix well and pani is ready to enjoy with golgappa.

Serving

1. To serve, poke a hole in the puri with your thumb, fill it with aloo masala and pour prepared pani into it.
2. Add some tamarind chutney if you like. Pop it in your mouth immediately and enjoy!

Serving Suggestions

Along with the pani puri water, the puris, and the filling, You can also also serve the following:

• Sweet chutney (made with dates and tamarind)
• Raw, chopped onions
• Chopped coriander leaves
• Lemon wedges
• Red chilli powder
• Kala Namak
• Roasted Jeera powder
• Sev for sev puri
• Dahi or yogurt, if someone wants to make themselves a plate of dahi puri

Tips and Variations

• Fry the puri at the medium temperature of the oil.
• The dough should be firm and not very soft.
• You can easily halve or double the recipe according to your needs.
• adjust the amount of spiciness and sweetness depending on your choice.
• additionally, roll the puri slightly thin, or else it will turn soggy once cooled.

Nutrition

Also read: Fish fry recipe (step by step)

follow us on instagram, facebook and youtube